Meat Loaf Stuffed with Prosciutto and Spinach
"This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese. The vegetables can be leftovers, says Mario Batali: "Just make sure they're cooked long enough to be very soft—if they're al dente, the meat loaf will tear when you slice it and wreck your day." Mild and tangy caciocavallo cheese, made in Italy from cow's milk, is excellent in the filling, but provolone is a fine substitute...."
INGREDIENTS
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2 large carrots, each cut lengthwise into 6 slices
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4 cups spinach (3 ounces), thick stems discarded
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2 pounds lean ground beef
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2 pounds ground pork
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2 1/2 cups fresh bread crumbs
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2 cups freshly grated pecorino cheese (6 ounces)
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6 large eggs, lightly beaten
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Kosher salt and freshly ground pepper
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3 tablespoons all-purpose flour
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12 thin slices of prosciutto (4 ounces)
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1/2 pound caciocavallo or provolone cheese, cut into twelve 1/8-inch-thick slices
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1/4 cup extra-virgin olive oil
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4 sprigs of rosemary
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2 cups dry red wine
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1 cup water
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